Best 5 Mushroom Lamb Chops Recipes

LAMB CHOPS WITH MUSHROOM WINE SAUCE

Steps:

• In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
• Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

MUSHROOM LAMB CHOPS

Steps:

• In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender. , Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles.

LAMB CHOPS WITH MUSHROOM WINE SAUCE

Steps:

• In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
• Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
• Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
• Add the onion and cook the mixture, stirring, for 1 minute.
• Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
• Add the vinegar and boil the mixture until the liquid is evaporated.
• Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
• Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
• Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE

Steps:

• In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
• In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
• . To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
• Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
• Sprinkle with fresh thyme and serve over hot mashed potatoes.
• More recipes featuring fresh local ingredients are available at mushrooms.ca.

MUSHROOM-SWISS LAMB CHOPS

Steps:

• Sprinkle both sides of lamb chops with salt and pepper. Broil 4-6 in. from the heat for 10-15 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute mushrooms in butter for 5-6 minutes or until tender. Stir in salad dressing. Bring to a boil; cook until liquid is reduced by half. , Sprinkle cheese over lamb chops; broil 1-2 minutes longer or until cheese is melted. Serve with mushroom mixture.